pulled pork

[bikergirl]

We've smoked a pork roast and a pork loin but the texture is not that of pulled pork you can order at a BBQ place..what exactly is pulled pork...call me a newby!! :)

[Caneyscud]

Roast pork is not cooked to as high of an internal temperature.  It is quite often a more lean muscle, and a more tender piece that does not necessarily need low-n-slow.  Pulled pork is different - it is usually made from a "tough" fattier cut of meat.  It is generally made from a port shoulder, or pork butt that has been slow smoked and cooked to an internal temperature of around 200 (+ or -) degrees.  The cooking temperature is usually in about the 225 deg range.  Will take approx 1 1/2 to 2 hours per pound (sometimes you get a tough butt that takes longer) to reach the internal temperature of 200 deg.  During that time lots of changes are being made within the meat.  Fat is melting, but perhaps most important the collagen (the glue that holds the meat together) is also melting and dissolving.  Magic happens during this time.  The meat is getting tender and succulent and enrobing itself with smoke.  A marriage above none other (well almost). The meat is at almost fall apart stage, without getting overdone and dry.  The bone will just pull out and the butt will sometiems fall apart right before you.  Then you, shred (sorta) the meat apart - I rather like to say, we gently persuade the meat to make itself appropriate for a sammich  ;D  

[FLBentRider]

Well put, CS, as usual!

[DTAggie]

Give one a try Bikergrl, you will love butt

[classicrockgriller]

Making pulled Pork in the Bradley is easy to do, it just takes time.